Peel 6 clementines, removing as many small white skins as possible.
Take the juice from the other 2 clementines by squeezing them.
In a large saucepan, heat the water with the honey, the juice of the 2 clementines, the spices and the vanilla.When the mixture boils, add the Grand Marnier or rum as well as the clementines and cook for 5 minutes, basting them with the liquid.Drain the clementines and set aside. Return the pan with the syrup to high heat. Boil for 10 to 15 minutes until the juice is reduced and syrupy.
Immediately serve the clementines in individual ramekins and drizzle with the resulting syrup.
